I’m extraordinarily pleased to announced that my alma mater, the Culinary Institute of America, has just received Slow Food certification. This makes them the first culinary school in New York state to achieve this title, and only the second entity in the state to do so. The Slow Food movement is dedicated to improving the relationship between farmers and chefs and pushing more chefs towards sustainability, along with educating consumers to the pitfalls of fast food.
Slow Food was founded in 1986, with a charter that was signed from representatives from 15 different countries. Today, they have over 100,000 members worldwide, and they continue to strengthen the bond between clean, unadulterated food, growers, and the culinary community. The St. Andrew’s restaurant on campus, recently made the move to complete sustainability, and this title of recognition is no small fact. Many of the chef’s that I’ve interviewed on Chef2Chef have all expressed that the future of cooking is a re-establishment of the bond between chef and growers. Chef’s are always on the hunt for the freshest and best products, so it’s of no consequence that’s where the next big thing is.
Chef’s like Melissa Kelly and Alice Waters have been influential on the movement to reduce our consumption of processed heavy foods. Chef Waters is notorious amongst the culinary community for her views on fast food (She hates it.) not to mention her die-hard support to the organic movement. Armed with Californian cuisine, and a dream of everyone being able to eat wholesome, she has written many books, spoken at countless rallys, meetings, and conferences about the importance of organics and the damage that fast food does to our cuisines and bodies. Chef Kelly is known for the invention of farm-to-table cuisine, where chef’s grow and raise their own crops and livestock only to serve them at the restaurant next door. Kelly’s flagship restaurant, Primo’s, named after her father who was a farmer, is 98% sustainable. With the exception of a rare item every once in awhile, Kelly does it all. She operates all of her restaurants with the exact same belief, wholesome well-grown food done high end.
I feel that we take many things for granted, especially in the case of food. We waste so much, just here in America, and it’s time we did our part. Did I also mention that sustainability saves people money? Just think about how much you’d save if you never had to buy vegetables at the store and could just pick them from the garden? As a final plus, there comes a great sense of satisfaction when your eat something you grew yourself. Try tasting the difference between market veggies and homegrown ones, it will blow your mind.
Featured Culinary Schools
- Its first location, in Paris, officially opened its doors as a culinary school in 1895.
- Teaches students by having them spend significant time in the kitchen practicing precision techniques.
- Provide hands-on training from instructors who are certified, master chefs.
- Offer flexible schedules and online programs.
- Has 30 schools worldwide, spanning 5 continents, including 17 campuses in the U.S.
- Online Courses
- Flexible Scheduling
- Financial Aid
- Provides students the opportunity to train at home in their spare time to get their high school diploma, train for a new career, or enhance current skills.
- Offers programs in psychology/social work, business management, medical billing, criminal justice, and more.
- Member of the United States Distance Learning Association (USDLA), the Canadian Network for Innovation in Education (CNIE), and the International Council for Open and Distance Education (ICDE).
- Features a fully flexible schedule with no classes to attend, leaving the study pace up to the student.
- Online Courses
- Offers more than 150 self-paced, career-relevant programs that are connected to a supportive 24/7 online community of students and faculty.
- Profiled in many publications such as The Boston Globe, Fox Business, and Inside Higher Ed.
- Nearly 25,000 graduates each year.
- Accredited by the Distance Education Accrediting Commission (DEAC).
- Founded in 1890 in Scranton, Pennsylvania
- Online Courses